Directions

In a medium saucepan bring buttermilk, water, sugar, butter, and salt just to boiling. (Mixture may appear curdled.) Remove from heat. Stir in potato flakes; let stand until temperature is 120F to 130F (about 15 minutes). Stir in snipped or dried sage.

In a large mixing bowl stir together 1-1/2 cups of the all-purpose flour and the yeast. Add potato mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease the surface of dough. Cover and let rise in a warm place until double in size (45 to 60 minutes).